Pickled Vegetables served with Chargrilled Beef and Creamy Horseradish

The pickled vegetables alone are 0pp/approx.30kcal per serving.
Presented as I am going to suggest, with chargrilled beef and creamy horseradish, the dish works out to 5pp (approx.200kcal) per portion.


You will need: (For 2 Servings)


For the Pickled Vegetables;

A glass jar with a secure lid

300ml rice wine vinegar

Water to top up jar after filling

4 tablespoons granular sweetener

 1/2 teaspoon cinnamon

1/4 teaspoon white pepper

3 star anise

1 tablespoon black peppercorns

1 tablespoon coriander seeds

2 bay leaves

3 cloves garlic, peeled and halved

Small chunk ginger, peeled and sliced into small strips

1/4 red chilli, deseeded and sliced

A variety of vegetables,

eg: carrots, cucumber, red pepper, fennel, spring onions, red onion- whatever you like best.


For the Beef; (For 2 portions)

200g fillet steak (100g per Arrange a few fresh herbs around the plate. I used basil leaves and a couple of chives propped up against the finished construction, with some snipped parsley on the top.)

A'rub' made of spices of your choice.

I used;

1 tablespoon sumac

(See post CUPBOARD LOVE:Sumac)

Freshly ground black pepper

1/2 tablespoon Cajun spice mix


For the Creamy Horseradish;

For EACH serving, mix 1 tablespoon Horseradish sauce with 1 tablespoon 0% fat Total Greek yoghurt


Start by putting a bay leaf, some of the chopped chilli, ginger, star anise, peppercorns, coriander seeds and a couple of cloves of garlic, into the base of the glass jar.

Save the rest of these ingredients to layer between the vegetables as you fill the jar. You can buy a packet of pickling spices and use those if it's easier.

Start to build up the vegetables loosely into the jar. 

Using a vegetable peeler, make ribbons out of the carrot and cucumber.
Try to leave the cucumber skin on the edges, it looks so beautiful and more like ribbon, especially when you roll it up.

Roll the cucumber and carrot up loosely and 'pack' the little spirals down the sides of the jar and into the spaces.

Add more pickling spices and garlic as you go.


Make up the pickling solution by pouring the vinegar into a measuring jug.

Add the sweetener, cinnamon and white pepper.

Pour carefully into the jar over the vegetables. If there is any gap, top up with cold water. Close the jar and tip upside-down gently to mix the water and vinegar. Pop it in the fridge until you are ready to serve the finished dish.


 I used fillet of beef which is layered high on top of the pickled vegetables and finished with a dollop of creamy horseradish and fresh herbs. The fillet of beef works out to 4pp/150kcal per portion. (The creamy horseradish is 1pp/approx 40kcal). You will need to recalculate propoints or calories if you use a different cut or type of meat or fish.

Rub the steak with the spices then chargrill on a very high heat to your desired level of cooking. I like mine cooked medium so it is a little bit pink.

Allow to rest before slicing very thin.


In separate ramekins, accurately measure 1 tablespoon horseradish sauce and mix with 1 tablespoon 0% fat yoghurt per person.



To serve, pile a generous portion of the pickled vegetables onto the centre of the plate. They will have lost some of their colour, so slice a few more ribbons of fresh cucumber. Curl and place them around the edge.

Pile the sliced beef as high as you can. Top with the creamy horseradish.


Finally, add a tiny amount of low-salt soy sauce to the steak juices left in the chargrill pan and pour over the top. Add a squeeze of lime and some slices of lime to the plate.